Directions:

In a large frying pan (in batches of about 6 bacon strips at a time), cook bacon about halfway through. You still want it to be thick and rubbery so it cooks more with the meatballs so some bacon fat is released into the meatballs making them nice and juicy. Set bacon strips on paper towel to cool as you go. Once cooled, chop bacon into small pieces.

In a very large mixing bowl, add ground beef, bacon, onions, green peppers, juice from mushrooms, garlic, salt, and pepper. Chop mushrooms, and add those in as well. Mix all together using your hands to really work everything in.

In a separate bowl, add just enough water to the breadcrumbs to make them wet but not pasty. Mix the bread into the meat making sure to really break it up so it blends well.

You can reuse the bowl you just used for the breadcrumbs to crack all the eggs into. Whisk the eggs until smooth, then add them to the meat mixture and mix in.

Form meat mixture into 1 1/2-inch diameter balls and space evenly onto a baking sheet. Bake in a 350-degree preheated oven for 20 minutes. Let cool slightly before removing from sheet. I usually transfer them to a crock pot to keep them warm for serving. These also freeze very well. Makes about 230 meatballs, so it will take a while to cook them all.

Serve drizzled with Carrie’s Steak Sauce. If people are helping themselves to the meatballs at a party, a good way to serve the sauce is in a condiment squeeze bottle.